Ultra Creamy Mac and Cheese (not baked)

3 cups (16 oz) macaroni noodles measured dry

5 tablespoon butter

4 tablespoon all-purpose flour

2.5 cups milk I use 2%

1.5 cups heavy cream or whipping cream

2.5 cups sharp cheddar shredded

1 cup monterey jack shredded

½ teaspoon mustard powder (Skip)

½ teaspoon garlic powder (1/4 tsp)

½ teaspoon onion powder (1/4 tsp)

pinch of smoked paprika (Skip)

salt and pepper, to taste (salt only)

1. Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2-3 minutes until it becomes a light golden color.
3. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
4. Reduce the heat to low and stir in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
5. Add salt and pepper to taste
6. Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
7. Enjoy your extra creamy and cheesy mac and cheese!